Brown Butter Nectarine Crumble

Preheat the oven to 375 degrees.

Crumble topping

• 6 T butter, cut into pieces
• 2/3 c whole oats
• 1/2 c flour
• 1/2 c sugar
• 1/4 tsp cinnamon
• 1/2 tsp kosher salt
• 3/4 c ground almonds – or 2/3 c almond flour

Nectarine filling

• 5 nectarines – or about 5 c, sliced (about 1/2″ slices) – it’s not necessary to be terribly precise here
• 1/4 c sugar

Heat a small skillet (not cast iron because it’s too difficult to see the color of the butter) over medium heat; add the butter and bring it to a boil.  Boil the butter over medium heat until the foam begins to subside and the butter smells nutty.  Stir gently to see if there are golden brown flecks at the bottom.  The boiling butter requires constant attention because it will burn quickly.  Expect it to take 5 minutes or so.

When the butter is browned, remove the pan from the heat and pour the browned butter into a medium-sized bowl to cool.

When the browned butter has cooled a little, add the remaining crumble ingredients and mix well.

Butter an 8″x 8″ x 2″ baking dish or an 8″ or 9″ round baking dish.

Mix together the nectarines and the sugar and place in the pan; then spread the crumble evenly over the top.  Bake for about 40 – 45 minutes – or until you see the nectarine juices bubbling and the crumble has nicely browned.